Buenos Aires Bull
www.schulstadbakerysolutions.com
Low-temperature smoked brisket seasoned with a homemade dry rub, slow-cooked overnight for fall-off-the-bone tenderness.
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Ingredients
- 10 hot dog brioche
- 3 kg beef brisket
- 100g light brown sugar
- 30g ground black pepper
- 20g ground green pepper
- 20g smoked paprika
- 20g garlic powder
- 20g onion powder
- 20g course sea salt
- 42g fresh parsley
- 20g fresh coriander
- 9g fresh oregano
- 3 garlic cloves
- 1 small shallot
- 2 teaspoons red wine vinegar
- 2 teaspoons lemon juice
- 500g plain mayo
- 50g sliced red onion
- 200g red cabbage, finely sliced
- 200g white cabbage, finely sliced
- 100g white sweet onion, finely sliced
- 200g bbq sauce
- White wine vinegar
- 50g chopped chive
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